A touch of lime and a little cilantro makes this a perfect companion for grilled chicken or steak. Serve this as a side dish or also delicious served as a dip with nachos. My girlfriend made this recently at a party and I couldn't stop eating it. I knew I had to make it here. The cucumbers give this a wonderful fresh summer flavor. If you like this, you may also like my Southwestern Salad made with corn.
Black Bean, Avocado, Cucumber and Tomato Salad
Gina's Weight Watcher Recipes
Servings: 10 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 126.9 • Fat: 5.7 g • Protein: 5.0 g • Carb: 16.0 g • Fiber: 6.7 g
Ingredients:
- 1 seedless cucumber, peeled and diced
- 2 medium ripe tomatoes, diced
- 2 hass avocados, diced
- 15.5 oz can black beans, rinsed and drained
- 2 tbsp red onion, minced
- 2 tbsp cilantro, minced
- 2 limes, juice of
- salt and fresh pepper
Directions:
That looks amazing!
ReplyDeleteI have a question...I am not a fan of cilantro. Would you recommend another spice in replacement?
ReplyDeleteFresh parsley is my replacement when anything calls for cilantro. It lets still have that bright fresh taste but not overwhelming like cilantro.
DeleteYou can leave it out. It still tastes great without it.
ReplyDeleteI have some cooked chicken that I will add to this recipe and serve it for our dinner today. Too hot to cook here in the heartland!
ReplyDeleteThat looks delicious!!!
ReplyDeleteI am SO making this tonight!!
ReplyDeleteOh yum, have to remeber to add black beans - yummy
ReplyDeletethats cool n easy will give it try thanks
ReplyDeleteHad this with dinner-It was really good! ;) Thanks Gina
ReplyDeleteSounds great. I love a little cumin with my avocado, so I may try that as well.
ReplyDeleteThat seriously looks so good!
ReplyDeleteWhat a delicious and refreshing summer salad!
ReplyDeleteThis is such a fantastic recipe! Can't wait to try it!
ReplyDeleteIt not only looks lovely, I'm sure it will taste great, am going to go make it now. I have a huge oversized avocado with smooth skin.
ReplyDeleteThis is delish! I added 1 garlic clove and 1 jalapeno pepper and left out the cilantro. We are going to eat it as a dip right now but I think it would also be good served over grilled chicken breast.
ReplyDeleteI am so glad you posted the pic of the avocado cut up before scooping from the shell. I never thought of doing it that way! I learn so much from this site. Thank you and keep up the good work!!
ReplyDeleteI made this tonight and it is delicious!!! I added a can of diced green chiles for a little kick! Very good just by the spoonful. Definately a keeper!
ReplyDeleteI made tacos tonight using ground turkey cooked with taco seasoning and topped it with this salad. Needless to say it was excellent!
ReplyDeleteJust found your site thanks to @Peppermint2Go on twitter.... everything looks SO delicious, & my hubby says to tell you he can't wait to start trying some of the dishes! :)
ReplyDeleteThis was ABSOLUTELY FANTASTIC!! Even my husband loved it!!!
ReplyDelete@sherrie yes, cut the avocado with a knife criss cross, then use a spoon to scoop it out and you have diced avocado!
ReplyDelete@j- I'm sure this was great with turkey tacos, probably great over fish tacos too.
@cari- I'll have to follow her! Let me know how you like everything!
Hi Gina!! I blogged about this recipe today and did what I called a "remix recipe". I turned this delightful salad into a wonderful addition to my grilled chicken over greens but I tweaked a few things. Its here if you are interested in checking it out....http://bit.ly/951gOa
ReplyDeleteAs always, thank you for being an inspiration to make delicious, healthy and amazing WW friendly meals. :) xoxo-Suzi
AMAZING!!
ReplyDeleteLoved your post Suzi! You are a funny gal!
ReplyDeletesimple, healthy, lovely, love it! beautiful photos! I hope you will submit this to http://www.findingvegan.com! ~Kathy
ReplyDeleteThis is so right.
ReplyDeleteThe ingredients are perfect for a refreshing sald. So delicious looking.
This is AWESOME!!!! I made a BBQ chicken pizza and topped it with this salad and it was AMAZING. And i also topped it to the ground turkey and black bean enchilladas! WONDERFUL!!!
ReplyDeleteJust made this and posted on my blog!! LOVED IT!
ReplyDeleteThanks!
Thank you, this is wonderful! Shared it with friends at a girls night in and they loved it.
ReplyDeleteThis looks sooooo good!
ReplyDeleteGina--What does 2 "hass" avacados mean? I would love to make this recipe. It sounds delicious.
ReplyDeleteLinda
Haas avocados are a smaller variety sold in supermarkets year round, with a creamy texture and great taste. They also have a distinctive skin that turns from green to purplish-black when ripe.
ReplyDeleteI am about to go make this RIGHT NOW. Having it as a side with baked chicken. Cannot wait to try it!
ReplyDeleteMy husband requested pork chops tonight for dinner. Was looking for something special to serve with them and I think this is it! I can't wait to try it. It looks so amazing. Thanks so much for a great recipe!
ReplyDeleteLoved it!! I served this along with your Chicken Enchiladas recipe and it was a fabulous (and VERY filling!) meal. It was a perfect complement to the spicy enchiladas; cool and refreshing.
ReplyDeleteI love this too! Cool and refreshing is a perfect description!
ReplyDeleteFantastic! I'm new to your site and am trying three recipes tonight. So excited!
ReplyDeleteGina ~ Do you mind converting this fabulous looking salad? Thank you..your site is AMAZING!
ReplyDeleteDone, and thanks!! Enjoy!
ReplyDeleteMade this tonight with steak. It was a perfect side dish.
ReplyDeleteHow long before the avocado turns black?
ReplyDeleteI wouldn't leave it longer than a few hours.
ReplyDeleteAbsolutely wonderful! I have made several of your recipes they have all been GREAT! Thank you so much for posting them, it makes doing weight watchers easier.
ReplyDeleteYou're welcome Kristy, I love this!!
ReplyDeleteMade this for lunch....Yummmmmm!!!! I will definitely be making this many many many more times. ~Christina~
ReplyDeleteI turned my Mom's Club on to your site and one of them made this for our Mom's Nite Out last night. She added corn. It was so good. I thought it actually had a dressing and was surprised to find out it was just the lime and cilantro.
ReplyDeleteI make a similar summer salad with shrimp and think I will throw some in when I make this so it will be a complete meal.
Ooh, can't wait to try that!!
ReplyDeleteSo tasty! I made this for lunch yesterday, mixed in a little bit of italian dressing and put it in a pita.
ReplyDeleteI love this recipe! Super quick and great for two nights worth of a veggie dish (at least for two people)! I love the coolness of the avocado and cucumber together :)
ReplyDeleteThis goes very quickly at parties! I serve it with blue tortilla chips.
ReplyDeleteI made this salad last night and had some of the leftover for lunch today. It actually tasted much better after sitting in the fridge over night! I also substituted parsley for cilantro because I am not a big fan of cilantro and it was still really good!
ReplyDeleteThis was SO GOOD! I added 1 clove pressed garlic and 1/2 tsp cumin, mostly to make up for not putting cilantro in. I'm one of those people who thinks cilantro tastes like soap. I served it alongside your garlic and lime marinated pock chops, and it was a hit with the whole family! This is going to my next BBQ! My hint: prep everything but lime and avocado first, and chill. Just before serving, toss the avocado pieces in your lime juice before adding both to the salad. This helps the avocado stay green longer.
ReplyDeleteI just had it with left over lime and garalic pork chopes...very tasty...One thing, next time, I'll seed the tomatoes. This site is amazing. I also love the shrimp & avocado salad.
DeleteWhat would a serving size be, 1 cup, half a cup?
ReplyDeleteI always have a problem deciding what a serving size is with salad recipes or soup recipes if it isnt' stated. If it is stated and I missed it, sorry...
there is nothing better than this! made it over 10x this summer! everyone wants the recipe! try it with mango! yum!
ReplyDeleteHi Gina, I was wondering what the nutrition amounts would be for this salad without the beans? We made your cuban style black beans with this salad (minus the beans) on the side. By the way, I have loved every recipe of yours I have tried, which is alot! I have lost 12 lbs in 2 months eating your delicious recipes! Thank you so much!
ReplyDeleteAMAZING!!!
ReplyDeleteOoooooooooo heavens! Yum!
ReplyDeleteWe added a little balsamic vinegar. Delicious!!!!
ReplyDeleteI made this today, it was wonderful, ty Gina
ReplyDeletethis was a wonderful lunch, will this save for next day lunch?
ReplyDeleteThis was excellent. We used it to top our turkey tacos.
ReplyDeleteThank you for sharing your tasty, healthy recipes that I can feed my family.
Just made this- AMAZING!
ReplyDeleteI used everything except 1 less avacado, 1 less tomato, and I added a fuji apple...I also used a tbsp of lime juice that was bottled...anyway adding the apple was just for fun and actually worked great by giving a bit of tangy then sweetness! :) LOVE your blog... :)))))) My servings were 1 cup, serving 6 and 114 calories :)))
How long does this stay in the refrigerator? How long before serving it should you make it or can you make it?
ReplyDeleteI made this tonight and only used one avocado to keep the points lower as a side dish. It was outrageous! The flavor is so amazing in this dish. I will be making it again!
ReplyDeleteThis was easy and very good tasting. It was a hit at my birthday party.
ReplyDeleteI made this yesterday, I agree! It was easy and very tasty. Then only problem I had and well to be quite honest, is I had a ton gas all day into the night.. That's the only part I didn't like about having ate it :( Other than that. It was a good lunch.
ReplyDeleteI made this for dinner tonight, or at least a version of this. I only used tomatoes, cucumber and black beans, a pinch of salt, some crushed garlic and balsamic vinegar. So glad to find a new way to use balsamic as I love the taste of it. I would never have thought to use black beans in a cold salad, I only ever use them in taco soup. I am SO happy to have found your blog. I just joined WW a few days ago and am loving looking through the recipes and no I will be making MANY MORE of them in the near future.
ReplyDeleteJust made this for a bbbq tomorrow! Delish!! So light and refreshing!
ReplyDeleteIm trying this today for my fourth of July picnic... Can't wait!!
ReplyDeleteKatie
I make this but I add a seeded chopped jalapeno. I'm making it today to add to taco salad. It's so good!!!!
ReplyDeleteThis is so refreshing! Great for the summer. I brought it to a fourth of July party and everbody loved it!!
ReplyDeleteThis came out so great! Even my picky boyfriend ate it on his pork! Thanks for this one yummm
ReplyDeleteLooks Yummy! Now following your blog via Blog Hop!
ReplyDeleteSo yummy!!! Thank you so so much for being a part of our blog hop today!!
ReplyDeleteI love all the flavours of this salad. Thanks for joining our blog hop today!
ReplyDeletethis was another hit!
ReplyDeleteThis was delicious when I first made it. I've just started using avocados, and I'm wondering- do recipes with avocados need to be eaten immediately? It seems the avacado in my foods turns funny and mushy by the next day. Is this inevitable or is there a way to help this, like lemon juice with apples? I cut this recipe in half, but even five servings for one person is three days worth! Thanks!
ReplyDelete